Braised Lamb Shanks With Caramelized Vegetables

Ingredients

• 4 lamb shanks
• olive oil
• 2 red onions, sliced thinly
• 1 stalk celery, chopped finely
• 500 ml red wine
• 375 ml hearty beef stock
• 1 bulb of garlic
• 3 rosemary sprigs
• 6 fresh thyme sprigs
• 1 bay leaf
• 100 ml balsamic vinegar
• 2 tablespoons cornflour

Caramelized Vegetables

• 2 carrots (about200g)
• 500 g sweet potatoes
• 2 tablespoons olive oil
• 3 tablespoons honey
• 4 fresh thyme sprigs

Directions

1. 1

   Brown lamb shanks all over in a fry pan, remove and set to one side.

2. 2

   In a large saucepan, heat some oil, add onion and celery, cook until onion softens.

3. 3

   Add wine, stock, garlic bulb, rosemary, thyme, bay leaf and vinegar. Return lamb and bring to the boil, reduce heat to a simmer and cook covered over a very low heat, for 2-21/2 hours or until lamb is falling off the bone.

4. 4

   Remove lamb and keep warm, remove garlic bulb, strain the liquid through a sieve, return liquid to pan.

5. 5

   Squeeze garlic from bulb (either use a few sheets of kitchen roll to hold the back and squeeze or place in the fridge to cool quicker.) Either blend or process sauce until smooth.

6. 6

   Mix a little water with the cornflour and add to sauce, bring to the boil and stir until mixture thickens.

7. 7

   Caramelized Vegetables.

8. 8

   You will notice if you read the intro above I usually make this with parsnips, turnips and carrots but I could get a hold of these so I made it with carrot and sweet poatoes instead.

9. 9

   Combine all the ingredients, except thyme, in a roasting pan, coat vegetables well, place thyme sprigs on top, and roast 30-40 Min's, covered, in a pre-heated oven 180 degrees celcius or until vegetables are cooked through.

10. 10

    Serve over mash with caramelized vegetables.